Achari Paneer Tikka

Ingredients

•     Pickle gravy    2 teaspoons
•     Cottage cheese (paneer)    250 grams
•    Coriander seeds    1 teaspoon
•     Fenugreek seeds (methi dana)    1/4 teaspoon
•     Onion seeds (kalonji)    1/2 teaspoon
•     Hung yogurt    1/4 cup
•     Ginger-garlic paste    1 teaspoon
•     Salt    to taste
•     Red chilli powder     1/4 teaspoon
•     Garam masala powder    1/4 teaspoon
•     Mustard powder    1/4 teaspoon
•     Turmeric powder    a pinch
•     Oil    2 tablespoons
•     Fresh mint (pudina)    a few sprigs

       

How to prepare

• Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. 
• Set aside to cool. 
• Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.
• Crush the roasted spices in a mortar with the pestle. 
• Add a little of the crushed spices to the yogurt and mix well. 
• Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. 
• Let them marinate for around 15 minutes.
• Heat oil in a non stick pan. 
• String the cottage cheese cubes onto satay sticks and place them in the pan. 
• Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around. 
• Arrange them on a serving plate, garnish with mint sprig and serve hot.
• And enjoy the taste!!!

Vegetable Samosa

Ingredients

    FOR DOUGH  
       

•     Refined flour (maida)    1 cup
•     Carom seeds (ajwain) (optional)    1/2 teaspoon
•     Ghee /oil    3 tablespoons
•     Salt     to taste
•     For stuffing   
•     Green peas,shelled    1/2 cup
•     Oil     2 tablespoons + for frying
•     Cumin seeds     1 teaspoon
•     Ginger,chopped     1 inch piece
•     Green chillies,chopped     2
•     Potatoes,cut into ¼ inch cubes     4 medium
•     Red chilli powder     1 teaspoon
•     Salt     to taste
•     Dry mango powder (amchur)     1 teaspoon
•     Garam masala powder     1 teaspoon
•     Fresh coriander leaves,chopped     1 tablespoon

How to prepare

      

• Mix the dough ingredients. 
• Add water little by little and make a hard dough. 
• Keep it under a wet cloth for ten to fifteen minutes. 
• Cook green peas in salted boiling water till soft. 
• Refresh in cold water. 
• Drain out excess water. 
• Heat oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. 
• Add red chilli powder, salt, amchur and garam masala powder. 
• Stir well. 
• Sprinkle water and cook covered till potatoes are done. 
• Add green peas and mix well. 
• Divide the dough into sixteen equal portions and roll them into balls. 
• Apply a little flour and roll them into four inch diameter elongated diskettes. 
• Cut into half, apply water on the edges. 
• Shape into a cone and stuff it with the potato and peas filling. 
• Seal the edges well and deep fry in medium hot oil till crisp and golden brown. 
• Drain onto absorbent paper. 
• Serve hot with tamarind chutney.
• And enjoy the taste!!

Source: Sanjeev Kapoor

Paneer tikka masala

Ingredients

For the paneer tikka

1. 1 cup paneer cut into cubes
2. 1/2 cup capsicum cut into cubes
3. 1/2 cup mushroom cut into quarter
4. 1 tsp crushed kasoori methi
5. 1 cup hung curds/yogurt
6. 1 tbsp ginger-garlic paste
7. 2 tsp red chilli powder
8. 2 tbsp cream
9. 1 tsp lemon juice salt to taste
10. 1/2 tsp sugar if the curds is sour
11. 2 tbsp oil

For the masala

1. 1 tsp cumin seeds
2. 2 finely chopped onion
3. 2 finely chopped tomato
4. 7-8 garlic cloves finely chopped
5. 2 tbsp chopped coriander leaves
6. 1/4 cup tomato puree
7. 1/4 cup fresh cream
8. 1 tsp crushed kasoori methi
9. 2 tbsp ginger-garlic paste
10. 1 tsp red chilli powder
11. 1 tsp turmeric powder
12. 1 tsp coriander powder
13. 1 tsp cumin powder
14. 1 tsp garam masala powder salt to taste
15. 1 tbsp butter
16. 1 tbsp oil

Method

For the paneer tikka

1. Mix curds,ginger-garlic paste,fresh cream,red chilli powder,kasoori methi,lemon juice,sugar and salt and marinate the paneer, green capsicum,mushroom for an hour atleast in the refrigerator.
2. Thread the Paneer,mushroom & capsicum onto skewers and keep it ready.
3. Rub the grill of the oven with oil and place the skewers on it.
4. Grill for 5-10 min in an preheated oven at 180 C. overturn again, baste with oil and grill for another 5 min. Serve hot

(You can even use non stick pan to make these tikka if you do not have an oven)

For the Masala

1. Heat oil & butter in a pan add cumin seeds and when it starts to change its colour put chopped onion and fry till light brown.
2. Add garlic cloves and fry till brown, then add ginger-garlic paste and fry for couple of minutes.
3. Add chopped tomatoes,salt and fry till its soft and mashed.
4. Then add tomato puree and fry for 5 minutes,then add turmeric powder,red chilli powder, coriander powder,cumin powder and fry for another 2 minutes on a low flame till it forms a lump.
5. Add 1 1/2 cups of water and allow it to boil for 10 minutes or till the gravy is semi-thick.
6. Then add kasoori methi,garam masala powder,cream and mix well(add salt if needed.
7. Remove the tikkas from the skewers and mix in the gravy, cover and cook for another 5 minutes and then serve hot with Roti or Naan.

Aloo - Tuk

Ingredients
Potatoes, boiled           12 medium
Oil                                to deep fry
Red chilli powder          2 teaspoons
Amchur  powder          1 teaspoon
Coriander powder        1 teaspoon
Salt                               to taste
 
Recipe:

1. Heat sufficient oil in a kadai. 
2. Deep fry the potatoes on medium heat till they become crisp and golden.
3. Drain and place them on an absorbent paper.
4. Lightly press the potatoes.
5. Sprinkle red chilli powder, dry mango powder, coriander powder and salt .
6. And toss so that all the potatoes get covered with the masalas. 
7. Serve hot.and enjoy the taste.